PUMP­KIN & FETTA FREEFORM TART

PREP + COOK TIME 1 HOUR 30 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 4

The Australian Women’s Weekly Food Magazine - - In Season -

800g jap pump­kin, cut into 3cm pieces 2 medium red onions (340g), cut into

wedges

2 tea­spoons fresh thyme leaves 1 ta­ble­spoon olive oil

80g fetta, crum­bled

2 boc­concini (70g), torn

2 ta­ble­spoons fresh thyme

CREAM CHEESE PAS­TRY

1¼ cups (185g) plain flour ½ tea­spoon sea salt flakes

125g cold cream cheese, chopped 1 free−range egg

1 ta­ble­spoon cold wa­ter,

ap­prox­i­mately

MIXED LEAF SALAD

100g baby mesclun

½ cup coarsely chopped fresh

flat−leaf pars­ley

1 ta­ble­spoon fresh dill sprigs 1 medium beurre bosc pear (230g),

cut into match­sticks 1 ta­ble­spoon olive oil

1 ta­ble­spoon lemon juice

1 Pre­heat oven to 200°C/180°C fan. 2 Place pump­kin, onion and thyme on an oven tray lined with bak­ing pa­per; driz­zle with oil. Sea­son. Bake for 25 min­utes or un­til ten­der. Cool.

3 Mean­while, make the cream cheese pas­try.

4 Roll pas­try be­tween sheets of bak­ing pa­per to a 30cm round. Re­move top sheet of bak­ing pa­per; lift pas­try on pa­per to a sec­ond oven tray. Top pas­try with pump­kin mix­ture, fetta and boc­concini, leav­ing a 4cm bor­der all around. Fold pas­try side over fill­ing, pleat­ing as you go to par­tially cover.

5 Bake tart for 30 min­utes or un­til golden and base is cooked through.

6 Mean­while, make mixed leaf salad. 7 Top tart with thyme and serve with mixed leaf salad.

CREAM CHEESE PAS­TRY

Process flour, salt and cream cheese un­til crumbly; add egg and the wa­ter, pulse un­til mix­ture just comes to­gether. Knead dough on a floured sur­face un­til smooth. Wrap in plas­tic wrap; re­frig­er­ate for 20 min­utes.

MIXED LEAF SALAD

Place in­gre­di­ents in a large bowl; toss gen­tly to com­bine. Sea­son to taste.

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